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All Journal AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Wa Ode Nur Siti Fatimah
Universitas Sulawesi Tenggara
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Energy Environmental Science Social Sciences

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The Effect of the Biomass Weight Ratio of Patchouli Leaves and Sawdust on the Chemical Properties of Patchouli Briquettes Amal Muliono; La Oge; Erni Danggi; Rustan Ari; Hastian Hastian; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.735

Abstract

The increasing depletion of fossil fuel reserves and rising global energy demand have accelerated the development of renewable energy sources, particularly biomass-based fuels. This study aimed to analyze the effect of biomass weight ratios of patchouli leaf waste and sawdust on the chemical properties and combustion rate of charcoal briquettes, and to determine the optimum composition for producing high-quality briquettes. The research was conducted in Wakumoro Village, Parigi District, Muna Regency, Southeast Sulawesi, from October to November 2025. A Completely Randomized Design (CRD) was applied with five treatment levels and three replications. The treatments consisted of different ratios of patchouli leaves and sawdust: P1 (100% patchouli leaves), P2 (75% + 25%), P3 (50% + 50%), P4 (25% + 75%), and P5 (100% sawdust). The observed parameters included moisture content, ash content, and combustion rate. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that biomass composition significantly affected moisture content, ash content, and combustion rate of briquettes. The best overall performance was obtained in P2, with moisture content of 1.57% and ash content of 7.48%, both meeting the Indonesian National Standard (SNI 01-6235-2000). The highest combustion rate was observed in P3 at 6.93 g/min. These findings indicate that the combination of patchouli leaf waste and sawdust has strong potential as an environmentally friendly alternative fuel and provides an effective solution for agricultural and wood waste utilization.  
Analysis Of The Quality Of Dried Salted Anchovies Marketed At Baruga Market, Kendari City Muhammad Fachrizal; Rustan Ari; La Oge; Hastian Hastian; Handrid Handrid; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 2 (2026): July - September 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i2.939

Abstract

Dried salted anchovies are one of the fishery products widely marketed and consumed by the community; however, their quality may vary due to differences in salting, drying, handling, and storage practices. This study aimed to analyze the quality of dried salted anchovies marketed at Baruga Market, Kendari City, based on organoleptic characteristics, moisture content, and salt (NaCl) content. The study employed a quantitative descriptive approach, with dried salted anchovy samples collected from vendors at Baruga Market. Organoleptic evaluation included texture, color, aroma, and physical appearance, while laboratory analyses included moisture determination using the gravimetric method and salt determination using argentometric titration. The results showed variations in organoleptic characteristics among samples, particularly in the degree of dryness, texture, color, and aroma. Moisture content ranged from 39.22% to 57.46%, with a mean of 49.52%, whereas salt content ranged from 4.38% to 12.38%, with a mean of 7.88%. Samples with lower moisture content descriptively exhibited firmer and drier textures than samples with higher moisture content. Analysis of the relationship between moisture and salt content showed a very weak and statistically nonsignificant correlation (r = 0.130; p = 0.807). Overall, the quality of dried salted anchovies marketed at Baruga Market, Kendari City, varied in terms of physical and chemical characteristics among the samples. These findings highlight the need for greater consistency in salting, drying, handling, and storage practices to maintain product quality.
Co-Authors Amal Muliono Erni Danggi Handrid Handrid Hastian Hastian La Oge Muhammad Fachrizal Rustan Ari